Spiced Lamb Kebabs

Spiced Lamb Kebabs with Greek Salad

This dish is a favourite at our place. Quick, easy and packed full of flavour. Perfect served with a Not-So Greek Salad and Garlic Mint Yoghurt. You could even put it all in a Pita for a delicious home made Souvlaki!

Ingredients

• 400g lamb steaks (diced)
• 1 tblsp Cumin Seeds
• 1 tblsp Coriander Seeds
• 1 tsp Turmeric
• 1 clove Garlic
• Salt and Pepper
• “Glug” Olive Oil

Method
Place your coriander and cumin seeds in a mortar and pestle and pound until ground well.
Stir in the tumeric.
Add the garlic clove and crush until spices and garlic make a paste.
Sprinkle in a little salt and pepper.
Pour in a good “glug” of olive oil and stir until all combined.
Place lamb and marinade in a bowl and toss until well coated.
Cover with plastic wrap and place in fridge to marinate overnight.
Soak 4 wooden skewers in water overnight as well.
When ready to cook, push your lamb tightly onto your skewers.
Preheat your bbq or griddle pan to very hot.
Flick a little water onto the bbq or pan – if it sizzles loudly, the pan is ready.
Place your lamb on the bbq or pan and cook until nicely charred each side.
Once cooked, remove from pan and allow to rest for 5 minutes before serving.

Serve with Not-So Greek Salad and Garlic Mint Yoghurt. Serves 2 generous portions.